Hannukah

 

Classic Potato Latkes

Ingredients

  • 2 1/2 pounds potatoes (I prefer Yukon Gold)
  • 1 large onion, shredded
  • 3/4 cup matzo meal or bread crumbs
  • 2 large eggs, beaten
  • 1 tablespoon potato starch, or more if needed
  • 1 1/4 teaspoons salt, or more to taste
  • 1/2 teaspoon pepper
  • Avocado, peanut or grapeseed oil for frying (about 1 1/2 cups - choose an oil with a high smoke point)
  • 1/4 cup schmaltz (optional)

Instructions

  • Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil. 
    Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water.
  • Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
  • Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds.
  • Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F. 
    While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
    Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
    The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
  • Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy. 
  • Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.
    I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  • To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Oven Roasted Root Vegetables

Ingredients

  • 1 pound yams (orange sweet potatoes) - 2 small or one large, peeled
  • 3/4 pound red potatoes scrubbed clean, peel on
  • 1/2 pound beets (red or golden), trimmed and scrubbed clean
  • 1/2 pound large carrots peeled and halved lengthwise
  • 1 parsnip medium sized (4-5 oz), peeled and halved lengthwise
  • 1/2 red onion peeled
  • 6 whole garlic cloves large sized
  • 1/4 cup extra virgin olive oil divided
  • 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
  • 5 sprigs fresh rosemary (or 3 tsp dried rosemary)
  • 1 teaspoon ground cumin (can be omitted for Ashkenazi Passover)
  • 1 teaspoon kosher salt or more to taste
  • 1/4 teaspoon black pepper or more to taste

Instructions

  • Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.
    Place cut vegetables and garlic cloves into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
  • Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.
    Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes. 
  • Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.

Notes

Note: If using red beets your other vegetables may take on a bit of red color. I find it pretty, but if you don’t like it be sure to use golden beets instead.

Nutrition

Calories: 272kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 465mg | Potassium: 1261mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6542IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 2mg

Cinnamon Roll Casserole Slow Cooker Recipe: Easy Breakfast Treat

Ingredients

Scale
  • 2 cans of Pillsbury cinnamon rolls (or similar)
  • ½ cup milk
  • 3 tablespoons maple syrup (or pancake syrup)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • Non-stick spray

Instructions

  • Prepare the Crock Pot: Spray the inside of your crock pot with non-stick spray to prevent sticking.
  • Cut the Cinnamon Rolls: Open both cans of cinnamon rolls and cut each roll into quarters.
  • Layer the Rolls: Place one can’s worth of cinnamon roll pieces evenly on the bottom of the crock pot.
  • Mix the Custard: In a bowl, whisk together the milk, maple syrup, vanilla extract, ground cinnamon, and eggs until smooth.
  • Assemble Layers: Pour half of the custard mixture over the first layer of cinnamon rolls. Spread one container of frosting over this layer (optional but delicious).
  • Add the Second Layer: Add the remaining cinnamon roll pieces on top. Pour the rest of the custard mixture evenly over the second layer.
  • Cook: Cover and cook on HIGH for 2-2.5 hours, until the casserole is set and the cinnamon rolls are golden.
  • Frost and Serve: Spread the remaining container of icing over the top while warm. Serve immediately and enjoy!


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